Friday, September 5, 2014

Vegetarian Enchilada

During my trip to the grocery store, I picked up a bag of Corn tortillas by mistake! I usually make a simple cheese quesadilla for my kids and was wondering what else to do these guys. Turns out there are lots of options including cutting them in strips or triangles and making tortilla chips, enchiladas etc. I decided to make enchilada's!

These babies are so hearty and filling with black beans, spinach and corn. I used the store bought enchilada sauce. Las Palmas is what I used, but if you want to make your own enchilada sauce, there are wonderful recipes available all over the net!

Get Ready ( Serves 2-3)

  • 1 can of black beans ( 15 oz ) washed and rinsed
  • 1 cup chopped spinach
  • 1/3 cup frozen corn kernels
  • 1 medium sized onion chopped
  • 1 tso cumin powder
  • 1 tsp red chilli powder
  • a pinch of garlic powder
  • 1 green chili ( optional)
  • 1 can eenchiladasauce
  • Corn tortillas ( i used small)
  • Blend of mexican cheese
  • 2 tbsp olive oil
  • salt to taste
  • Cilantro/ black olives/ green onions for garnishing


  • Preheat oven to 375 F
  • In a skillet add olive oil and saute the onions till translucent. 
  • Add the green chillies for heat if you choose to use it
  • Add the chopped spinach and saute for few secs.

  • Add the back beans, corn, spice powders and salt to taste

  • Add a little water and then cook, stirring in between till the mixture is dry and come without sticking to the pan.Turn the heat off. Our tortilla stuffing is ready.

  • Take 7-8 corn tortillas and wrap them in a wet paper towel. Microwave them for 30 sec . This will make them soft and easy to roll with the stuffing.

  • Sprak your baking dish lightly with cooking spray or brush with some olive oil.
  • Spread couple of table spoons of the enchilada sauce at the bottom.

  • Spoon a small portion of your black bean, corn and spinach mixture in the centr of the soft corn tortilla. Roll them carefully and keep the seam side down into the baking dish. Do not over stuff them.  Use all the stuffing and the tortillas to fill your pan. You can see some of my tortillas got ripped, but it's OK!

  • Generously pour the enchilada sauce on the mixture.
  • Sprinkle cheese all over the sauce and bake till golden and bubbling. It roughly takes 25 -30 mins.

  • Make slices and serve with sour cream, salsa or guacamole. I had only sour cream on hand to indulge!
  • Garnish with cilantro or sliced green onions and balck olives. It is pretty obvious that i did not have any of those on hand:))

Enjoy Enchillada and play with your creativity for what you roll those tortillas with. I did not want mine to be too cheesy and did not add cheese in the stuffing.

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